This dish comes together in a snap and is perfect for those long days on the road when you don't want to cook, but there's nothing around and you gotta eat.
Dinner, Main Course
gluten-free, vegan, vegetarian
FOR THE VEGETABLES
1hot pepperwhatever kind you like, depending on how spicy you like things, minced
1green bell pepperdiced
1teaspoonancho chili powder
1cupof tomatoesabout 2-3 tomatoes, depending on the size
1 15-ozcan of black beansdrained and rinsed
Salt and pepper to taste
Bring water to a boil. Once it's boiling, add the salt and olive oil.
Add the polenta in a stream (as shown in photo), turn the heat down to low and stir frequently with a wooden spoon. Cover when not stirring and prepare your vegetables in between stirring. I'm too impatient to allow the polenta to cook for longer than 15 or so minutes, but if you want to leave it for longer, it will get creamier.
Set aside and cover while you cook your vegetables.
Sauté onion, garlic, and hot pepper together in a pan. Stir frequently until onion is translucent, about 5 minutes.
Add the pepper and sauté another 4-5 minutes.
Add the cumin and chili powder and stir until everything in the pan is coated, about 1 minute.
Add the tomatoes along with the black beans and 1/4 - 1/2 cup of water and bring to a simmer. Let simmer for a few minutes until the tomatoes have released some of their juices.
Serve over the polenta in a bowl and top with sliced avocado.
If the polenta solidifies by the time your veggies have finished, return to heat and add a bit of water and stir.